Now this is chicken! You can almost smell the aroma coming from the kitchen now!
Lip Smackin' Smothered Chicken
- Prep Time 20 min
- Total 2 hr 0 min
- Servings 6
- Ingredients 10
Ingredients
- 2 tablespoons vegetable oil
- 1 cut-up whole chicken (3 to 3 1/2 pounds)
- 1 1/2 teaspoons salt
- 3/4 teaspoon black pepper
- 1/2 medium yellow onion, thinly sliced
- 3 green onions, cut into 1-inch pieces
- 1 1/2 cups Gold Medal™ all-purpose flour
- 2/3 cup soy sauce
- 7 cups hot water
- 2 teaspoons onion powder
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Make With
Gold Medal Flour
Instructions
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Step1Heat oil in deep 12-inch skillet over low heat 5 minutes. Sprinkle chicken with salt and 1/2 teaspoon of the black pepper; place in hot skillet. Cover chicken with yellow and green onions.
-
Step2Cook chicken over medium heat 10 minutes; turn chicken. Cook 10 minutes longer or until golden. Reduce heat to low; cook 5 minutes longer. Turn; cook 5 minutes. Remove chicken from skillet. Place in large pot (Dutch oven); set aside.
-
Step3Continue heating skillet over low heat. Stir together flour, 1/3 cup of the soy sauce and 4 cups of the hot water in medium bowl with wire whisk or fork until smooth.
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Step4Cook flour mixture in hot skillet over medium heat, stirring constantly with wire whisk or fork, until mixture boils and thickens. Stir in remaining water, 1 cup at a time, stirring after each addition, until smooth.
-
Step5Stir in remaining 1/3 cup soy sauce, the onion powder and remaining 1/4 teaspoon black pepper. Pour gravy over chicken in large pot. Reduce heat to low. Cover and simmer 1 hour, stirring occasionally. (Gravy may stick to pot.)
Nutrition
515
Calories
25 g
Total Fat
45 g
Protein
28 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 515
- Calories from Fat
- 225
- Total Fat
- 25 g
- Saturated Fat
- 6 g
- Cholesterol
- 125 mg
- Sodium
- 2330 mg
- Potassium
- 440 mg
- Total Carbohydrate
- 28 g
- Dietary Fiber
- 1 g
- Protein
- 45 g
% Daily Value*:
- Vitamin A
- 2%
- 2%
- Vitamin C
- 0%
- 0%
- Calcium
- 4%
- 4%
- Iron
- 22%
- 22%
Exchanges:
1 1/2 Starch;Tips from the Betty Crocker Kitchens
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